Good Quality Food and Artisan Foodie Travel

When autumn comes there are plenty of colours around: all those multicoloured crunchy leaves seem to dress the woods beautifully; the mistic air and the peace you can get whilst walking in the countryside is so calming to the mind… I love autumn.

In the north of Italy there is a distintive orangy coloured fruit which seems to be everywhere at this time of year: it’s the sharon fruit.

So rich in vitamins and completely pesticide- free it is one of the best fruit you can have. The sharon fruit tree does not need any treatment in order to get big juicy fruit.

You can eat them on their own or you can use them for cake making, chutneys or add them to yogurt as a dessert. Some people make lovely mousses with cream and vanilla. It is quite a versatile type of fruit.

Today I went to collect some and it looks like I have done quite well!

My sharon fruit harvest today!

My dad helped picking them;

And a treat for this weekend is “Le fave dei morti” or “The beansof the dead”.

They are smalland softbiscuitstypicalof manyItalian regions and they arepreparedon the occasionof thefeast of All Saints, between the 1st and2nd of November.

According to the legend the deadcome tovisit the worldof the living and they are welcomed with these delicious almondy sweets.
They are a mixture of almonds, pine nuts, sugar, eggs and flour. They are often flavoured with alcohol and lemon zest and sometimes cinnamon.

The recipe varies from region to region; this is the one I usually use. You can add some food colourings if you like or a tsp of cocoa powder.